This is one of the recipes created by one of our guest chefs Steven Wallis. You may recognise him as the 2007 MasterChef winner! Read more about Steven and find more of his delicious recipes here.

This is my roasted celeriac hummus that’s so easy to make and is great for dipping chicory or lightly toasted wholemeal khobez - it’s vegan too!

What you will need:

• 1 small celeriac (peeled and chopped)

• 1 teaspoon of Ras el Hanout spice mix

• 1 onion

• 1 tin of cannellini beans or chickpeas, drained

• 1 tablespoon of tahini

• 50g coconut feta

• A few saffron strands (optional)

• Juice and zest of half a lemon

• A good pinch of Maldon sea salt

• Preserved lemon (cut into small pieces to serve)

• A drizzle of mandarin or citrus olive oil

What you need to do:

1. Start off by roasting a small celeriac with Ras el Hanout spices, along with a white onion until tender and lightly charred.

2. Once cooled blitz these up along with a drained can of cannellini beans, around a dessert spoon of tahini, coconut feta, a pinch of saffron and enough extra virgin olive oil to make it lusciously smooth.

3. Serve up with preserved lemons and a good drizzle of Sicilian mandarin olive oil.

4. For dipping you could go for chicory and lightly toasted wholemeal khobez breads.

Credits: Steven Wallis, @mr.stevenwallis